Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cauliflower
Risoni
Bake
Utensils
One ovenproof dish (holding approx. 2 ½ l)
How it's done
Cauliflower
Mix the cauliflower with the oil, season and place in the ovenproof dish.
Bake
Approx. 20 mins. in an oven preheated to 200 °C (convection). Remove the cauliflower from the oven.
Risoni
Heat the oil in a non-stick frying pan. Add the onions and sauté for approx. 7 mins. Add the garlic, cook briefly. Add the risoni, chilli flakes and saffron, cook for approx. 2 mins. while stirring. Remove the cauliflower from the dish. Place the risoni in the dish and top with the cauliflower and lemon. Mix the bouillon with the Creamy Oat, season and pour over the top.
Bake
Approx. 20 mins. in an oven preheated to 200 °C (convection). Remove from the oven, squeeze out the roasted lemons and sprinkle the herbs over the top.
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